Instant Pot Ham and Potato Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
434 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Instant Pot Ham and Potato Soup
Description
Instant Pot Ham and Potato Soup highlights cooked ham and russet potatoes, chosen for their high starch content to create a creamy consistency. Alongside aromatic vegetables like carrot, onion, celery, and garlic, these ingredients cook under pressure in vegetable stock, allowing flavors to meld swiftly. The addition of thyme lends subtle herbal notes complementing the ham's savory taste.
After cooking, heavy cream is stirred in to add smoothness and richness to the soup. The method includes optional sautéing of vegetables beforehand to deepen flavor but permits a one-pot approach for simplicity. The soup's texture can be adjusted by mashing some potatoes to thicken it further.
This soup is versatile enough to be enjoyed on its own or accompanied by crusty bread for dipping. It suits colder days or anytime a comforting, filling soup is desired.
Russet potatoes contribute starch that naturally thickens the broth over time, especially as it cools. Including a leftover ham bone during cooking can intensify the flavor. The recipe’s notes advise mashing some potatoes post-cooking for extra creaminess, and mention that the soup will thicken upon standing.
Ingredients
- 2 Tablespoon butter
- ½ cup carrot peeled and sliced
- 1 onion chopped, medium
- 3 cloves garlic minced
- 2 celery chopped, stalks
- 1 lb ham cubed, cooked
- 2 lbs russet potato peeled and cut in 3/4" cubes
- 32 oz vegetable stock
- ¼ cup heavy cream or milk, or coconut cream, organic
- salt to taste
- black pepper to taste
- 1 teaspoon thyme
Instructions
- Press the “Saute” button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
- Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
- When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
- Stir in the heavy cream and serve warm.
Notes
- Use russet potatoes to achieve a creamy soup texture due to their high starch content.
- If available, add a ham bone during cooking for deeper flavor.
- After cooking, mash some potatoes within the soup to thicken it if desired.
- The soup thickens as it cools; reheat gently before serving.
- Pairs well with crusty bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 2532mg | 106% |
| Potassium | 1430mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3640IU | 73% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
